June 23, 2009

Hot summer days sure make us long for cool, no-cook suppers, don't they?  One of our family favorites is Coconut Crab and Shrimp Salad from Cooking Light.  It comes together quickly (45 minutes or less) and is oh so tasty, especially for seafood lovers!  We enjoyed this salad on Father's Day with a side of buttered garlic toast and easy peach cobbler made with Splenda. 

Despite leaving off the coconut topping (so as not to have a full bag of shredded coconut that wouldn't get used) and having to thaw avocado slices intended for the baby since the local grocery was all out of them, it was delicious!  To save money, substitute imitation crab for the lump crabmeat.  To save time, buy pre-cooked, shelled, and deveined shrimp (it usually comes frozen in a bag) and simply thaw in warm water for a few minutes before chopping.

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